Chicken Corn Chowder
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Today, I’m sharing a deliciously hearty Chicken Corn Chowder that’s the ultimate comfort food for chilly days. This cozy soup is packed with tender veggies and finished with a rich, creamy base that makes every spoonful satisfying. While the recipe calls for cooked chicken, it’s also a fantastic way to use up leftover Thanksgiving turkey, turning holiday extras into something new and comforting.
The chowder begins with a classic mirepoix—onions, carrots, and celery sautéed in a little olive oil. From there, sweet corn and hearty potatoes join the mix, adding texture and flavor. Finally, the protein comes in: either shredded chicken or turkey. A store-bought rotisserie chicken works beautifully here if you’re short on time. A little heavy cream at the end ties everything together, creating that luscious, velvety base we all love in chowder.
The flavor profile is layered and flavorful, thanks to garlic, oregano, fresh thyme, fresh parsley, and just a hint of cayenne pepper for gentle warmth. Don’t worry if you don’t have fresh herbs on hand—dried thyme and parsley will work just as well, making this recipe flexible. The result is a bowl of chowder that’s both rustic and elegant, perfect for family dinners, holiday leftovers, or anytime you’re craving comfort in a bowl.
Ingredients for Chicken Corn Chowder
- OLIVE OIL
- ONION
- CELERY
- CARROTS
- GARLIC
- OREGANO
- CAYENNE PEPPER
- ALL-PURPOSE FLOUR
- CHICKEN BROTH
- YUKON GOLD POTATOES (OR RED POTATOES)
- FRESH OR FROZEN CORN
- CHICKEN
- HEAVY CREAM
- FRESH THYME
- FRESH PASLEY
- SALT
- FRESH GROUND BLACK PEPPER
Instructions for Chicken Corn Chowder Recipe
To start, heat a little olive oil in a soup pot on the stovetop over medium heat. Add the onions, celery, and carrots, and let them cook until the onions and celery soften, about 7–10 minutes, stirring now and then. Once they’re tender, turn the heat down low and stir in the garlic, oregano, and a pinch of cayenne pepper. Let those flavors bloom for about a minute, then sprinkle in the flour and stir for another two minutes to cook out the raw taste.
Next, slowly pour in the chicken broth while stirring, and bring the heat back up to medium-low. Allow the mixture to simmer until it begins to thicken slightly. Once it’s ready, bring the soup to a gentle boil and add the potatoes. Cook them for 7–10 minutes, until they start to soften. Stir in the corn and let everything bubble together for another 3–5 minutes, or until both the potatoes and corn are tender.
Lower the heat again and add the cooked chicken—or leftover turkey if you’re using it—along with the cream. Warm everything through for just a minute or two, then finish with fresh thyme and parsley. Taste and season with salt and freshly ground black pepper. Ladle into bowls and serve hot for a cozy, comforting meal.
Frequently Asked Questions
Do I have to use heavy cream?
No—you can swap in half-and-half or even whole milk for a lighter version. The soup won’t be quite as rich, but it will still be creamy and delicious.
Can I make this chowder ahead of time?
Yes! Prepare the soup up to adding the potatoes and corn, then cool and refrigerate. When ready to serve, reheat gently and stir in the chicken and cream just before serving.
How do I thicken the chowder if it feels too thin?
You can let it simmer a little longer to reduce, or stir in an extra spoonful of flour or use cornstarch mixed with broth. Another option is to mash a few of the potatoes right in the pot for natural thickness.
Can I freeze this soup?
It’s best enjoyed fresh, since cream-based soups can separate when frozen. If you’d like to freeze it, make the chowder without the cream, then add the cream after reheating.
What can I serve with chicken corn chowder?
Crusty bread, homemade rolls, or a simple green salad make great pairings. It’s hearty enough to be a meal on its own, but sides add balance.
FOR MORE RECIPES LIKE THIS, TRY:
- Cheesy Chicken Chowder
- Instant Pot Corn Chowder
- Bacon and Corn Chowder in the Slow Cooker
- Easy Creamy Vegetable Chowder
Chicken Corn Chowder
Real Mom Kitchen
Ingredients
- 1½ Tbsp olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 large carrots peeled and chopped
- 2 cloves garlic minced
- 1 tsp oregano
- ⅛ tsp ground cayenne pepper
- ¼ cup flour
- 4 cups chicken broth
- 3 medium Yukon gold potatoes cut into ½-inch pieces
- 2 cups corn fresh or frozen
- 2 cups chicken cooked and diced (or turkey)
- ½ cup heavy cream
- 2 tsp fresh thyme chopped
- 1 tsp fresh parsley chopped
- salt to taste
- freshy ground black pepper to taste
Instructions
- In a large stock pot, warm the olive oil over medium heat. Add the onions, celery, and carrots, cooking until the onions and celery are soft, about 7–10 minutes, stirring occasionally.
- Lower the heat to low and stir in the garlic, oregano, and cayenne pepper. Cook for 1 minute, just until fragrant. Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flavor.
- Slowly pour in the chicken broth, stirring as you go. Increase the heat slightly and let the mixture cook over medium-low heat until it begins to thicken.
- Bring the soup to a gentle boil. Add the potatoes and cook for 7–10 minutes, until they start to soften. Stir in the corn and continue to cook for another 3–5 minutes, or until both the potatoes and corn are tender.
- Reduce the heat back to low. Stir in the cooked chicken (or turkey) and the cream, warming everything through for 1–2 minutes.
- Finish by adding the fresh thyme and parsley. Season with salt and freshly ground black pepper to taste. Serve hot and enjoy!
